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Bursting with fresh grilled vegetables, melted mozzarella, creamy goat cheese and basil pesto, these grilled quesadillas are a delicious and unexpected choice for summer barbecues!
Start by preparing your vegetables and put them in a large bowl. Drizzle the sliced vegetables with the olive oil and season with salt and white pepper. Place vegetables on the grill (or in a grill pan) and cook for approximately 3 minutes on each side or until just tender. Remove the vegetables from the grill and let them cool for 5 minutes. Cut the grilled vegetables into roughly 1-inch pieces and set aside.
To assemble each quesadilla: Spread a tortilla with 1 tablespoon pesto. Sprinkle ¼ cup mozzarella cheese on ½ of the tortilla. Add ¼ of the grilled vegetables on top of the cheese and crumble 1 ounce of goat cheese over them. Sprinkle another ¼ cup mozzarella on top and fold the tortilla over to close. Place the quesadilla on a lightly oiled grill (or grill pan) and cook over medium heat for 3 minutes on each side until the cheese is fully melted. Remove quesadilla from the pan and repeat with the remaining tortillas and filling.
Slice and serve the classiest quesadillas ever.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!